I love planning and attending parties. It’s genetic; a “party gene” that has been refined and honed through generations of, for lack of a better word, “partying”. My friends, as well, are a party-loving sort and we especially enjoy trading particularly delicious recipes to rev up the party engine.
My friend Debbie has refined and perfected the “Art of Entertaining” (sounding infinitely more refined than “partying”) to a science. She recently made a marinated shrimp appetizer that was delicious. She received the recipe from another friend, Linda Cole, known for her particularly delicious appetizers. In keeping with the best recipe chains, Debbie tweaked the recipe omitting black olives and adding fresh basil. I left Debbie’s recipe alone, why tamper with perfection?
When friends ask my advise on cocktail party menus, I alway include some variation of shrimp. I do, however, recommend isolating the shrimp from the kitchen or bar area. When I entertain, these habitats are like Grand Central Station in rush hour, while the other household areas remain barren. Shrimp are guest magnets so I place them where I would like my friends to congregate, in addition to the kitchen and bar.
We may be jipped out of a white Christmas in Michigan this year, but the promise of the family rejoined and traditions re-lit has me craving pickled herring. In past years I’ve been lucky enough to receive it––scratch-made––from my Polish neighbor, Krystyna, the week before our family celebrates Christmas and the New Year. This year she’s left … Full recipe post »
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Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...